ArticleFoods (Basel, Switzerland)2020
Chemical Characterization and Volatile Profile of Trebbiano di Lugana Wine: A Case Study.
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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8 citing papers in PubMed.
- Varietal volatile patterns in young and model-aged white wines: a case study on eighteen monovarietal Italian wine types.Food chemistry. Molecular sciences · 2026Article
- Study of grapevine endophytes' interaction with the host and their potential as biocontrol agents as sustainable alternative to agrochemicals.Frontiers in microbiology · 2026Article
- HS-SPME combined with GC-MS and GC-O for characterization of key aroma-active compounds in fruity and grassy peppers (Food chemistry: X · 2024Article
- Sniffing the wine differences: The role ofHeliyon · 2024Article
- From Fruit to Beverage: InvestigatingFoods (Basel, Switzerland) · 2024Article
- Application of Fourier-Transform Infrared Spectroscopy for the Assessment of Wine Spoilage Indicators: A Feasibility Study.Molecules (Basel, Switzerland) · 2024Article
- Light-Struck Taste in White Wine: Protective Role of Glutathione, Sulfur Dioxide and Hydrolysable Tannins.Molecules (Basel, Switzerland) · 2021Article
- Two Sides to One Story-Aroma Chemical and Sensory Signature of Lugana and Verdicchio Wines.Molecules (Basel, Switzerland) · 2021Article
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5 authors.
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Abstract
In this study, the volatile profile of Trebbiano di Lugana wine was determined and its chemical composition was considered to understand its potential longevity. Seven wine samples produced in different years (2005-2017) were collected by the same winery and analyzed up to 13 years after bottling. Color, total and polymeric phenols, glutathione, free volatiles and sensory characteristics were assessed. The color turned from yellow to an increased brownish hue as the aging time increased; nonetheless, it was stable up to five years from the production. Thirty-six aroma compounds were detected including higher alcohols, esters, and norisoprenoids (β-damascenone and β-oxo-ionone). While higher alcohols did not show a dependence on the different years of production, a decrease of esters was found over aging with the exception of wine produced in 2009, the latter showing higher levels of glutathione that could limit esters' hydrolysis. The perception of floral and fruity notes was dependent on the storage time with little differences up to five years after bottling. Trebbiano di Lugana wine could be suitable for aging and this aptitude might be further improved also through the proper choice of closure and packaging systems to encourage logistic and marketing strategies.
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